Fricasseed Oysters or a la Poulette

To Poach Oysters.—Set a saucepan on the hot fire, and place the oysters in it with their own liquor, being careful to stir them about at times to prevent them adhering to the bottom; when firm to the touch, drain them from their liquor. They can also be poached by placing a few at the time between two tin sheets, the top one or cover being smaller than the bottom one, so that the ridge of the top sheet be the same size as the bottom of the lower one. Put the oysters in the bottom buttered sheet with their own liquor, salt, pepper and fresh butter, cover with the smaller sheet turned over, set this on the fire and at the first boil, place it in a slow oven for about ten minutes or until poached, then drain off the liquor.

Oysters Fricasseed or a la Poulette.—Reduce some veloute sauce (No. 415) with oyster liquor, season with salt, pepper and nutmeg, and thicken with egg-yolks diluted in a little cream; incorporate into it a piece of fresh butter, some strained lemon juice and chopped parsley.